What better way to welcome the fall season than by making Snickerdoodle Cookies?

Snickerdoodle Dough

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar (or substitute it with 1 teaspoon lemon juice/white vinegar)

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted, softened butter

1 ½ cups sugar

2 eggs

1 teaspoon vanilla extract

Cinnamon Sugar Coating

⅓ cup sugar

2 tablespoons cinnamon

Instructions:

1. Preheat the oven to 350° F.
2. In a large bowl, mix flour, cream of tartar, baking soda, and salt together Cream together the (slightly) softened butter and 1⅓ cups sugar. Add eggs and vanilla and blend thoroughly.
3. Add dry ingredients to wet ingredients, and mix well.
4. In a separate small bowl, combine the remaining ⅓ cup of sugar and 2 tablespoons of cinnamon.
5. Using a spoon, scoop the dough and roll it into balls, then roll in the cinnamon-sugar mixture.
6. Place 2 inches apart on an ungreased baking sheet.
7. Bake for 8-10 minutes.
8. Cool and serve!